© 2020 Discovery or its subsidiaries and affiliates. Lay out your wrapping materials: softened bamboo leaves, rice mixture, mung beans and pork. Arrange rice packages in steamer and steam for 1 hour 30 minutes; make sure to check water level occasionally, topping up with more boiling water if needed to prevent it from going dry. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. Subscribe to our newsletter to get the latest recipes and tips! Secure with butcher's twine. Soak the sticky rice for 2 hours, ... Over high heat, add 2 tablespoons oil to your wok. Place leaves in a large container, cover with water, weighing leaves down with a plate if necessary, and soak for 1 hour. Then wind string around it until it seems secure. Add the dried shrimp, and stir-fry for 30 seconds to bring out the flavor. If you are using cooked salted duck eggs, peel the eggs, then slice in half and gently scoop out yolks with a spoon (it’s ok if some of the egg whites are attached). I aimed to get the leaf ends under the stem ends. All products linked here have been independently selected by our editors. Total Carbohydrate When the pork begins to brown, stir in the 5-spice and rice wine. In a wok, heat remaining canola oil and stirfry remaining garlic, carrot, onion and ginger until slightly softened. I always oriented my leaves the same way, so one side was leaf ends and the other was stem ends. 2 1/2 cups cooked glutinous rice (see Cook's Note), 2 dried lotus leaves (can be found at specialty Asian markets or online), 1-inch piece fresh ginger, peeled and grated, 2 small shallots, peeled and finely chopped, 1 to 2 scallions, sliced on the diagonal, for garnish. Note: If you are planning to eat these later in the day or the next day, steam the packages, allow them to cool and then refrigerate; to reheat, steam for 10 to 20 minutes until heated through. Scoop another 1/2 cup of sticky rice mixture directly on top of the rice mounds on each lotus leaf, carefully spreading it out to cover the meats and egg yolk; it's okay if the rice can’t cover everything. Lo mai gai also freeze well. Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire … Let stand for at least 2 hours or … https://www.ohmyfoodrecipes.com/chinese-sticky-rice-dumpling Using kitchen twine, tie up each package. Special thanks to W.K. For the Lotus Leaf Packages: Cut each lotus leaf in half down the middle. Stir in dried shrimp, if using. Place about 1/2 cup of sticky rice mixture in the center of each lotus leaf. Wrap each lotus-leaf or parchment package by folding edges around filling to form a tight package. Use the ends of the leaves to firmly compress the cone of ingredients, and roughly shape the open end into a square or rectangle. Some comments may be held for manual review. When the wok is smoking slightly, add half the mushrooms and stir-fry Post whatever you want, just keep it seriously about eats, seriously. Let sit until cool enough to handle. Have you cooked this recipe? Allow to cool or eat some hot right away. Add chicken broth, 1 tsp salt, and fish sauce and stir well. Bring a large pot of water to boil. If you see something not so nice, please, report an inappropriate comment. Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and all sorts of delicious goodies, are irresistible from the moment you unwrap one fresh from the steamer and a chorus of aromas hits your nose. Add marinated chicken, and cook, stirring, until just cooked through, about 3 minutes. In the same skillet or wok, heat remaining 1 teaspoon oil over high heat until shimmering. Transfer chicken to a plate. Spoon half of the sticky rice mixture into the center of 1 lotus leaf. Eventually I figured it out. medium bowl, stir together the marinade ingredients and add the chicken pieces. Get these ingredients for curbside pickup or delivery! Place a bowl or plate over the bamboo leaves to keep them submerged. Fold in the sides (snug, but not tight), fold up the bottom and roll up. Let stand for at least 2 hours or overnight. Closing the bamboo leaf is tricky. Stir well and refrigerate. At least 4 hours before you plan to cook the zongzi, bring a large pot of salted water … (Vinegar can be added here to soften them further.) Arrange cooked chicken, Chinese bacon, Chinese sausage, and salted duck yolks on top of each stick rice mound. For the Marinated Chicken: In a medium bowl, mix chicken with the remaining marinade ingredients until thoroughly combined. Place sticky rice in a large bowl and cover completely with water. Mix in the soy sauce, sesame oil, and … This is a fairly time-consuming project, most families make it a group activity! When the wine has almost evaporated, stir in the rice. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! The first 5 or so were quite ugly! Remainder will keep in the fridge for 3-5 days, and they freeze well (up to 6 months in a good freezer, well-wrapped). Salted egg yolks add a savory, salty note that contrasts beautifully with the rich pork. Combine 2 tsp salt, black pepper, 1 clove garlic, rice wine, water, rock sugar, cinnamon, white pepper, cloves, coriander, fennel, fenugreek and 2 tbsp canola oil in bowl. Soak rice, mung beans and bamboo leaves in separate containers overnight. Pat in about 2 tbsp rice mixture, then 1/2 tbsp mung beans, then 2 or 3 pieces of pork, another 1/2 - 1 tbsp mung beans, then cover with another 2 or 3 tbsp of rice mixture. Just steam them, allow them to cool, wrap with a double layer of plastic wrap and freeze; to reheat, there's no need to defrost first, they can go straight to the steamer for 30 minutes until heated through. Place 1 cup rice in a pan with 2 cups water (1 to 2 ratio), then bring to a boil, reduce the heat, cover and simmer for 15 minutes. Once the rice is incorporated, season with the light soy sauce, dark soy sauce, sesame oil, salt, white pepper and mix well. Then as I tie up my dumplings, they are hanging from the string and I can put them in and take them out of pots in groups of 5. Meanwhile, transfer bamboo leaves to large pot of boiling water and simmer 30 minutes to soften and sterilize. Add the ground pork and stir-fry to break up. Bring water to a boil in a steamer setup. Makes 4 lotus-leaf packages, serving 4 to 8. Sign up for the Recipe of the Day Newsletter Privacy Policy. You can trim off the stems with scissors. 1/2 pound skinless, boneless chicken thighs, sliced thinly, 2 dried lotus leaves or 4 sheets of 2-foot-long parchment paper, 2 tablespoons small dried shrimp, soaked in water for 5 minutes, then drained, rinsed, and patted dry (optional), 3 teaspoons canola or vegetable oil, divided, 8 dried shiitake mushroom caps, rehydrated in hot water for 15 minutes, then drained, squeezed dry, and sliced thinly, 3 ounces Chinese bacon (lap yuk), sliced thinly, 2 Chinese sausages (lap cheong), sliced thinly on the bias. All rights reserved. Set cooked or uncooked yolks aside on a small plate. In a large bowl or in a clean sink, soak the lotus leaves for 20 minutes in enough hot water to cover, and then drain and set aside. Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai), Grilled Cornish Hens with Lemon and Rosemary, Spicy Cumin Lamb Skewers (Yang Rou Chuan), Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives, Roasted Brussels Sprouts With Chorizo and Sherry Vinegar, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, Gâteau Invisible Is French for Apple Cake That Disappears Quickly. Add shallot and garlic and cook, stirring, until softened, about 1 minute. Repeat with the remaining lotus leaf and rice. The water should just about cover the dumplings. That’s how my love for food started and it continues to grow. Alternatively, arrange 4 pieces parchment paper on work surface. Remove lotus leaves from soaking water (if you haven't already), open and pat dry with paper towels. Cook the glutinous rice in a rice cooker and let cool slightly. Soak rice, mung beans and bamboo leaves in separate containers overnight. An apple a day? Strain any excess marinade from pork and add to wok, (return Pork to fridge) and heat until bubbling. How about a whole cake's worth. For the Sticky Rice Seasoning: Stir together all ingredients in a small bowl and set aside. 70 g Glutinous rice, often called sweet rice, is cooked by first thoroughly rinsing the rice in water to remove the excess starch until the water runs clear. We may earn a commission on purchases, as described in our affiliate policy. Place sticky rice in a large bowl and cover completely with water. The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks.